Cabbage and white bean soup
This warming cosy winter soup is easy to make and so nutritious. You can use any kind of white or green cabbage in this soup, or even kale. Also, the base ingredients can be adjusted depending on what you have. You could use leek instead of onion, kohl rabi instead of carrots or celery instead of fennel. Lots of options!
1 medium yellow onion, coarsely chopped
2 medium carrots, or kohl rabi, coarsely chopped (about 1 cup)
1/2 small fennel bulb, cored and coarsely chopped (about 1 cup)
2 cloves garlic, peeled and crushed
1 tablespoons olive oil, plus more for drizzling
2 Tbsp tomato paste
1 litre vegetable stock
half a cabbage, such as Savoy or January King, cored and thinly shredded (should make about 4 cups once shredded)
1 cans(400g) cannellini beans, drained but not rinsed
a sprig of fresh thyme
Freshly ground black pepper
Red pepper flakes
Place the onion, carrots, fennel, and garlic in the bowl of a food processor fitted with the blade attachment and pulse until very finely chopped but not pureéd. (Alternatively, chop the vegetables as finely as possible with a knife.)
Heat the oil in a large saucepan over medium heat until shimmering. Stir in the chopped vegetables (except the cabbage) with a pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. The vegetables will nearly melt into a sauce. Increase the heat to medium-high. Stir in the tomato paste and cook, stirring quickly and continuously, until the mixture begins to sizzle, about 1 minute.
Stir in the stock and bring to a simmer. Stir in the cabbage and another pinch of salt. Simmer until the cabbage is very tender, stirring occasionally, about 25 minutes.
Stir in the beans and thyme and simmer to warm through, about 5 minutes. Taste and season generously with salt, pepper, and pepper flakes as needed. Serve warm, drizzled with olive oil.